Place berries, sugar, honey, and spices in a preserving pan or nonreactive pot and bring to a boil over medium heat. Simmer the mixture, stirring frequently to prevent scorching, for approximately 20 minutes. At this point, begin testing for gel by placing a dollop of jam on a chilled plate and putting it in the freezer. If the mixture holds its shape and wrinkles up when pushed with a finger, it is ready. If not, continue cooking until it reaches that state which may take up to 40 minutes. Be very careful not to allow the jam to stick to the bottom of the pan as it thickens.